7
7. When finished, press OFF|PULSE and allow the disc to stop revolving and unplug
appliance before removing lid. Twist lid clockwise to unlock and remove.
8. Carefully remove slicing/shredding disc using the finger holes to lift straight up. Pull blade
shaft out of the workbowl. Unlock workbowl by turning it clockwise and lift off base.
9. Empty workbowl.
10. Unplug appliance when not in use.
USING THE SLICING/SHREDDING DISC
WITH THE SMALL WORKBOWL
1. Lock large workbowl into position on food processor base.
2. Place blade shaft onto center post in large workbowl.
3. Place small workbowl in large workbowl, fitting the tabs on
the outside of the small bowl into the notches on the large
workbowl. This will hold the small bowl firmly in place. (H)
4. Carefully place the slicing/shredding disc onto the blade
shaft. (I)
5. Place lid on workbowl and lock into place by rotating lid
counterclockwise.
6. Follow remaining steps as indicated in USE THE SLICING/
SHREDDING DISC IN THE LARGE WORKBOWL.
HELPFUL TIPS WHEN SLICING OR SHREDDING
• Before slicing round fruits and vegetables through the processor cut a thin slice from the
bottom so food will be more stable. Place food cut side down in the feed chute.
• Always remove seeds, core and pits before processing.
• Select foods that are firm and not over ripe.
• Remove the core from hard vegetables, such as cabbage.
• When slicing thinner vegetables cut them just short of the length of the feed chute;
stand them vertically in the feed chute so they are solidly packed and cannot turn or tilt.
• A few large pieces of food may remain on top of the disc after slicing or shredding. If
desired, cut these by hand and add to mixture.
• Soft and semi hard cheeses should be well chilled before shredding. For best results with
soft cheeses such as mozzarella, freeze 15-20 minutes before processing. Cut to fit feed
chute and process using even pressure.
• To slice uncooked meat, cut or roll food to fit the feed chute. Remove all visible fat.
Wrap and freeze food until hard to the touch but not solidly frozen, 30 minutes to 2
hours depending on the thickness of the food. Check to be sure you can still pierce
the food with the tip of a sharp knife. If not, allow to thaw slightly and process using
even pressure.
H
I
